CBC Radio interviewed a Mrs. Fiona Curtis of Willowdale, Ontario who operated a wholesale food business from the basement of her house, supplying high-end gastronomical shops with frozen budgerigars. Before freezing them, she stuffed them with a mixture of chestnut, squid, onion, and bread, and then cooked them. She noted that one ate the entire budgie, including the bones, and insisted they were "quite delicious," although she conceded they needed "a lot of spice."
She hoped eventually to expand her business to include gerbils as well.
[listen to the broadcast